Ingredients:
For the salad:
· 2-3 cups rotisserie chicken, pulled and chopped
· 1 10 oz. bag kale, stems removed and chopped
· 2 oranges, supremed
· 3/4 cup feta cheese
· 1 cup fresh raspberries
· 1 cup fresh blackberries
· 1/4 cup red onion, thinly sliced
· 1 cup almonds, toasted and chopped
For the dressing:
· 1/4 cup balsamic vinegar (flavored balsamics are great here if you have them)
· 1 tablespoon lemon juice
· 1 teaspoons honey
· 1 teaspoons salt
· Freshly ground black pepper
· 1/2 cup olive oil
Method:
1. Mix the vinegar, lemon juice, honey, salt, and pepper in a bowl. Gradually blend in the oil, whisking thoroughly to emulsify.
2. In a small bowl, cover the onion with ice water for 10 minutes to let mellow. Drain when done.
3. Place the kale in a large bowl. Add the dressing, setting aside 3 Tablespoons, massaging it into the leaves. Allow to sit for 30 minutes.
4. Place the kale mixture on a large platter adding the onion, chopped chicken, orange slices, fresh raspberries, feta cheese and nuts.
5. Drizzle the remaining dressing on top; toss to serve.
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